Sides, breads & soups · Punjab

Aloo Gobi

Dry Punjabi sabzi of potato and cauliflower florets cooked slowly with turmeric, ginger and cumin until golden at the edges.

Prep 15 min · Cook 30 min · Total 45 min · Serves 4

Ingredients

Vegetables

• 1 Medium cauliflower, in florets
• 3 Medium potatoes, in 2 cm cubes
• 1 Onion, finely chopped
• 1 Tomato, chopped
• 1 inch Ginger, in thin matchsticks
• 2 Green chillies, slit
• 2 tbsp Coriander leaves, chopped

Spices

• 3 tbsp Oil
• 1 tsp Cumin seeds
• ½ tsp Turmeric
• 1 tsp Red chilli powder
• 2 tsp Coriander powder
• ½ tsp Amchur (dry mango powder)
• ½ tsp Garam masala
• 1 ½ tsp Salt

Method

1. Prep. Cut the cauliflower into florets the size of a walnut and the potatoes slightly smaller, so they cook in the same time. Pat both dry.
2. Temper. Heat the oil in a wide kadai, crackle the cumin, then add the onion and half the ginger. Fry until the onion is soft and turning golden.
3. Start the potatoes. Add the potatoes with the turmeric and a pinch of salt and fry on medium for 5 minutes, stirring now and then.
4. Add the cauliflower. Add the cauliflower, chillies, chilli powder, coriander powder and the rest of the salt. Toss well, cover and cook on low, stirring gently every few minutes. Don't add water; the steam does the work.
5. Finish. Add the tomato and cook uncovered until it melts and the vegetables catch golden at the edges. Sprinkle the amchur, garam masala, remaining ginger and coriander.

Tips

A wide pan matters: crowded cauliflower steams and turns mushy instead of browning. Serve with phulkas and dal, or roll leftovers into a paratha.